Meanwhile, slice the oranges (7) and when the duck is well browned, transfer it to a high-sided baking dish and fill it with three slices of orange (8), thyme, and rosemary (9). Brush the duck ...

Duck à l’Orange was the epitome of refined French cuisine in the 1960s, which Americans had a fascination with during the decade. This classic dish paired crispy roasted duck with a tangy ...

Mock duck has been eaten for centuries, and for good reason. It’s delicious and easy to make from scratch, too.

In-season oranges work so well in savoury dishes, adding zest to an avocado and feta or chicken and fennel salad, and pzazz to a simplified duck á l’orange Rachel Allen's orange and avocado ...

Seville oranges are sold in the last three weeks of January. Bitter (Seville) oranges are classically used in cooking, not just in marmalade but also in dishes such as Duck à l’orange.

“Jibuni” simmered duck stew, which is derived from a dish that was served at samurai households and features ingredients of the season, reflects the essence of Kanazawa. Aoki learned the dish ...